Stay up late and listen to the radio - even call in to those late night programs

Play Scrabble

Tell stories to each other in bed

Sleep out on the porch

Inspire, Love and Adore

The BEAUTIFUL Birthday Girl with 3 of her 5 Great-Grandchildren

Happy NINTEY SEVENTH BIRTHDAY Lausy!

Here is something she might love!

I was watching Food Network last weekend...per usual. And I watched not one, but TWO hosts make a chicken stew of some kind. It put me in the mood, but since I was NOT in the mood for beans Saturday with the idea of refried later that evening at my in-laws I made this stew up out of my head.

Enjoy.

3 Sausages - I used Chicken Apple without casings - here is where you can be flexible, use what you like. I would suggest staying away from a spicy sausage as it would negate the herbs I used. I considered Chicken Garlic/Spinach and a mild Itallian - but I just LOVE Chicken Apple.

1 chicken breast diced - raw or cooked/leftover - I was using up a lonely little breast in a bag from my freezer. See, more flexible. You could even use turkey - or just put in two more sausages and no chicken breast!

1 cup rice uncooked - 2 cooked! (so semi-flexible here)

1/2 cup white wine - unless you are opposed, use more chicken stock.

4 cups of stock - I used chicken of course. But you could substitute vegetable if you prefer.

Directions: Put two tablespoons water, carrots sliced to 1/4 inch and sausages in pan - cover over medium heat for five minutes until steamy. Remove lid and brown sausages. Remove sausages and carrots, set aside on a plate. Add onion, thyme, salt and peper, and olive oil to pan and cook until translucent, about 5 minutes on medium heat. Add raw chicken and cook through about 5 minutes more. (If using cooked chicken you can just add after onions are translucent).